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Author Notes:A staple weeknight dinner in our household consists of pan fried pork chops, sauteed greens, and a slice of hearty bread. From time to time I like to add seasonal ingredients to the greens and this time around I had a fresh crop of ramps to work with. The slightly bitter greens mixed with the light garlic flavor of the ramps, the sweetness of the onion and tang of white vinegar is powerful, but delicious and addictive! —onetinyspark

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Serves 2-3

1
bunch collard greens - rinsed and chopped

4-5
ramps - stalks chopped, use the chiffonade technique on the leaves

1
baby Vidalia onion - sliced thin

3-5
tablespoons white vinegar (depending on taste)

1
dash salt

1
dash pepper

2
tablespoons olive oil

Typically I make pork chops ahead and use the fat from the pan fried chops for cooking the greens. If simply making the greens, heat a couple tablespoons of olive oil in a skillet on medium-high.

Throw in the Vidalia onions and let cook until they become slightly translucent.

Next, add in the chopped ramp stalks and cook until fragrant.

Then throw in the collard greens and stir all of the ingredients together.

As the collards begin to wilt, add in the white vinegar and salt and pepper to taste.

Finally, throw in the chiffonade of ramp leaves for extra garlicky flavor.

Sauté the collards to your liking, then serve on a platter. I like to sauté collards a bit longer than say, curly kale, because I find them to be a bit more bitter. For this recipe they cooked for roughly 4-5 minutes.